Spaghetti Carbonara

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After having to deal with veggie overload most of the time, I promised The Kid a week of kid friendly food. Her favorites are the standard pizza, pasta, burgers, and a few other similar items. It’s always fun to play in the kitchen, so I took it as a challenge to make kid friendly meals that also fit into my eating. It takes some thinking ahead of time, but it’s really not difficult at all.

The other night we made pasta and I opted for a carbonara sauce which is bacony and almost creamy from the milk and eggs used. The salty bacon is so good on top along with the cheese flavor. Traditionally pasta is higher in carbs and lower in protein which doesn’t always work with someone who wants to keep protein up (like me). Don’t think the only option is to become a short order chef and make different meals.

I made the exact same dinners for me and The Kid but I topped mine with 4 oz of grilled chicken breast. Problem solved. She was happy and I was happy. Only one meal was required.

Spaghetti Carbonara Spaghetti Carbonara

  • 8 oz (224g) uncooked spaghetti (or other pasta shape)
  • 3 slices (15g) pre-cooked bacon
  • 1/4 cup unsweetened cashew milk
  • 2 egg whites (92g)
  • 4 tsp (10g) vegan parmesan cheese
  • Fresh parsley for garnish, optional

Boil a large pot of water and cook the pasta according to package directions. While the pasta is cooking, scoop out 2 Tbsp of the pasta water. I just used a 1/4 cup measuring cup and filled it halfway. It was easier than trying to maneuver  a tablespoon into boiling water.

As the pasta cooks, slice the bacon into small pieces and set aside. Mix the cashew milk, egg whites, cheese, and 2 Tbsp pasta water in a small bowl. When the pasta is cooked, drain well. Dump the noodles back into the pan and return to medium heat. Slowly pour in the egg mixture and stir while adding. Cook for about 2 minutes until the liquid is absorbed.

Remove from heat and divide pasta into bowls. Top with the bacon pieces and garnish with parsley.

Makes 4 servings at approximately 252 calories each – 12g protein, 42g carbs, and 4g fat.


  • I used cashew milk and vegan parmesan due to The Kid’s dairy allergy. You can use dairy versions of both in this recipe and they work well. Your calories and macros will be slightly different.

If you’re looking to keep calories lower, you can use fewer pasta noodles and add in spiralized zucchini noodles. If you want more volume, just slide the zucchini noodles underneath and mix them in as you eat them. It’s a simple way to get your kids to eat their veggies too.

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